Marquez Red Chili/Enchilada Sauce

Cristin Barta

⅓ ground chili powder

⅔ cup flour

5 cups water

1 can tomato sauce

½ cup oil

To taste garlic - powdered

To taste cumin

To taste salt

To taste black pepper

Pour oil into a large saucepan. Sift flour and chili powder together into oillll and make a paste. Add water, tomato sauce and season to paste. Whisk to make smooth. Cook over medium heat, stirring to make sure no lumps develop.

I changed a little and use the beef broth that comes in a box adding water to make up the 5 cups. I also add one tablespoon of powder Hershey's cocoa powder used in baking. Another addition I make is some paprika (sweet and hot) and some chipolte powder.

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